Harissa-Roasted Chickpea and Cauliflower Bowl

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Spiced chickpeas and roasted cauliflower tossed in smoky harissa, served over fluffy couscous with fresh herbs and lemon. This Mediterranean-inspired vegan recipe, ready in about 40 minutes, pairs cauliflower florets, canned chickpeas, drained and rinsed, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups cauliflower florets
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1 cup couscous
• 1 1/4 cups boiling water
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp lemon juice
• 1/2 cup (optional) plain Greek yogurt

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 4 cups cauliflower florets and 1 can (15 oz) drained chickpeas with 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp ground cumin, and 1 tsp salt until evenly coated.
2. Step 2: Spread the cauliflower and chickpeas on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway, until cauliflower is tender and edges are lightly charred.
3. Step 3: Meanwhile, place 1 cup couscous in a heatproof bowl. Pour 1 1/4 cups boiling water over it, cover tightly, and let sit for 5 minutes. Fluff with a fork.
4. Step 4: Stir 1/4 cup chopped parsley, 2 tbsp chopped mint, and 2 tbsp lemon juice into the couscous. Season with salt to taste.
5. Step 5: Serve the roasted harissa chickpeas and cauliflower over the herbed couscous, with a dollop of 1/2 cup plain Greek yogurt if desired for creaminess.